I must admit, I have an obsession for banana breads. I had an experiment on the different kinds of methods for making banana bread (click here to read more about the battle of the banana bread) but nothing beats this recipe by Curtis Stone. It is now my go-to recipe for banana breads.
One thing to note about banana bread – the more ripe the banana, the more fragrant the bread will be. So don’t worry if the banana that you are using looks over ripe, so long as it is not rotten, it’s perfect for baking!
I like to use yoghurt or buttermilk in my recipes because it makes the cake moist and light. In this recipe I used vanilla yoghurt but sometimes I substitute it with buttermilk. There is actually no difference in texture or taste.
The ultimate banana bread
Preparation time: 15 min
Baking time: 40min or when skewer comes out clean
Nutrition per slice (8 servings)
- 100g plain self raising flour
- 100g wholemeal self raising flour
- 100g caster sugar
- 1/2 tsp cinnamon powder
- 1 tsp bi-carbondate soda
- 3 ripe bananas
- 80g vanilla yoghurt or 80ml buttermilk
- 60ml olive oil
- 2 large eggs
- 50g walnuts
- Preheat the oven to 180 degrees (convectional oven)
- Prepare a 21cm loaf pan
- Beat eggs and sugar together in a stand mixer or with electric beaters on medium-high speed until the mixture turns thick and pale and leaves a trail when the beater is lifted
- While the eggs and sugar are being whisked, mash the bananas using a fork or a food processor
- Once the mixture is ready, reduce the speed to low and beat in the oil in a steady stream
- Mix in the buttermilk and banana mash
- Sift together the flour, bicarbonate soda and cinnamon together and fold gently into the wet mixture
- Fold gently the dry mixture gently into the wet mixture
- Add in the walnuts and fold well
- Pour the mixture into the cake tin and bake for 40-50min or until the skewer comes out clean.
Now time to bring out the tea for some delicious homemade banana bread.
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